Michel Roux : New Creative Techniques from a French Master Chef

by ROUX, MICHEL

• ISBN13: 9780847825417
• ISBN10: 0847825418
• Format: Hardcover
• Copyright: 2003-04-19
• Publisher: Rizzoli

Summary

Michel Roux has 30 years' experience as a top chef and a vast wealth of culinary knowledge and expertise. Over the years his style of cooking has evolved from the classic French of his Parisian apprenticeship to a lighter, healthier approach, more in keeping with current tastes. And along the way, the impact of modern technology and the influence of global travel have also made their mark. In Michel Roux: New Creative Techniques from a French Master Chef, Roux applies his outstanding and unique talent to creating an innovative collection of more than 130 recipes that can be achieved at home. The book is arranged by style of cooking -- from sauces and marinades, through steamed and poached dishes, pan-fried food, grills and roasts, to baking. Roux uses classic techniques, which he has developed in his own way to perfection, but he also gives each recipe a scintillating modern twist. As well as French techniques, Roux also covers Italian pasta-making, Japanese tempura, Chinese poach-roasting, and other international culinary methods. Stunning photographs clearly illustrate the techniques as well as the finished dishes. Michel Roux: New Creative Techniques from a French Master Chef combines the secrets of a master chef with a collection of superb recipes. It is an invaluable reference book of essential culinary techniques and an inspirational companion that truly demonstrates the art of cooking. Book jacket.

Author Biography

Michel Roux is a celebrated chef in the top rank of his profession. For thirty years he has been the chef-owner of the Waterside Inn in Britain, renowned for the high quality of its classic French cooking and a prized Michelin three-starred restaurant since 1985. Roux is regarded as one of the finest chefs in Europe and holds countless culinary honors. He has appeared in two television series and written several books with his brother, as well as two books on his own, Sauces and Michel Roux's Finest Desserts. Worldwide sales of his books exceed 1 million copies.

Table of Contents

Introduction	p. 6
Marinades, stocks, and sauces	p. 12
Raw and cured food	p. 34
Eggs, crepes, and souffles	p. 48
Mousses, terrines, and confits	p. 66
Pasta, grains, and rice	p. 82
Steamed and poached dishes	p. 96
Grills, roasts, and bakes	p. 112
Pan-fries, sautes, and deep-frying	p. 140
Casseroles and slow-cooking	p. 156
Baking	p. 168
Pantry specials	p. 188
Specialist suppliers	p. 189
Acknowledgments	p. 189
Index	p. 190
Table of Contents provided by Rittenhouse. All Rights Reserved.